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Bordeaux Vinif is a Nanovinification technical platform.

Set up in September 2016, it supports ISVV R&D teams in carrying out vinifications under repeatable conditions and in small containers. From harvest reception to bottling, the team adapts processes according to the experimental conditions of the project. Its close collaboration with the Institute's research teams means that it can offer high-performance analytical tools tailored to the subject and benefit from the expertise of researchers through the establishment of collaborations. Open to research teams, the Amarante Process transfer unit provides services to industry and other external ISVV partners.

Expertise / sectors of activity

The validation of vine management methods, strategies for protecting the vineyard against pathogens, new pre-fermentation techniques or new yeast strains requires vinification to be carried out under repeatable conditions in small containers. While white wine vinification can be carried out in very small volumes (a few 100 ml), mastering red wine vinification for volumes of less than 10L is a challenge in which the ISVV Œnology research unit is positioned, with the development of new types of automated vinification vats (nano vinification).

The platform is working on the continuous improvement of nano vinification tanks and, eventually, the creation of a vinification platform. The aim is to enable black grapes in particular to be vinified in small containers (volume of less than 5kg) so that the oenological consequences on the composition and sensory quality of the wine of innovative processes, viticultural practices, methods of protecting the vineyard, etc. can be studied rigorously within the research unit and as part of collaborative projects with vine sciences.

The problem of limiting oenological and viticultural inputs (i.e. all the chemical products likely to be present and added to wines) is becoming increasingly important for the wine industry. Enhancing the oenological quality of wines must necessarily include the development of collaborative programmes involving oenology, vine ecophysiology, vine functional genomics and the protection of vineyards against pathogens.

Exemples d'études et applications

Different models of vats are available:

  • Red grape variety, volume and container described in the following table:

Number of kg of grapes vinified per stainless steel vat

Nano double compartment New-generation microphones Old generation microphones  Large microphones
 4 à 5kg / 2L finished wine  8-9 kg / 4-5L finished wine  10-12 kg / 6L finished wine  30 kg / 12L finished wine
  • White grape variety, volume and container described in the following table:

Number of litres of must vinified per glass fermenter

Small fermenter 1 Small fermenter 2 Medium model fermenter Bombonne
1 L 3 L 5 L 10 L

Example of a study :

  • Influence of climate on the oenological potential of grape berries (climatic warming, ripeness, acidity, etc.)
  • Fermentation biocontrol trials
  • impact of treatments on the quality of must and Sauvignon Blanc wines
  • impact of wood diseases on the quality of must and red and white varietal wines


  • control and monitoring of nano and micro vinification of red and white wines
  • destemmer
  • wine press


Institut des Sciences de la Vigne et Vin - 210 Chemin de Leysotte
CS50008 - 33882 Villenave d'Ornon

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